Senor Picos Cheese Enchiladas Food

SENOR PICO'S BAKED CHILE RELLENOS

Steps:

• Rinse the chiles and discard the seeds.
• Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
• Dust the chiles with flour.
• Beat egg whites until stiff.
• Beat egg yolks and fold into whites.
• Add melted butter (should not be hot) to the egg mixture.
• Grease generously a 8x8 baking dish.
• Pour a thick coating of batter on bottom of dish.
• Place chiles on top of batter, and spoon remaining batter over chiles.
• Bake at 375° for 15 minutes.
• Top with Picante sauce.

SENOR PICO'S CHEESE ENCHILADAS

Steps:

• Cheese Enchiladas:.
• Cook onion in butter until tender.
• Add cheeses, tostadas, olives, chilies, and seasonings.
• Fry tortillas in oil until soft and pliable but not crisp, drain.
• Center cheese filling in each tortilla and roll.
• Place in greased shallow baking dish, seam side down.
• Add Green Enchilada Sauce.
• Green Enchilada Sauce:.
• Combine chicken broth and spinach in blender. Blend until smooth.
• Pour into saucepan.
• Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
• Stir in MSG and salt.
• Simmer 10 to 15 minutes.
• Thicken sauce with flour mixed with a little water.
• Pour over cheese Enchiladas.
• Bake in a preheated 350* oven for 20 minutes.
• Top with sour cream before serving.

SENOR PICO'S PICANTE SAUCE

Steps:

• Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
• Add tomato paste and chopped tomatoes.
• Simmer about 2 minutes; add broth, sugar, salt and vinegar.
• Simmer until the tomatoes are cooked, then puree in a blender.
• Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat.
• Top rellenos with sauce.

BEAN AND CHEESE ENCHILADAS

Steps:

• Stir beans, onions, 1/2 cup spour cream, seasonings, and 1 cup cheddar cheese.
• Spread 1/3 cup of mixture in center of each tortilla. Roll up.
• Pour a thin layer of enchilada sauce in bottom of a 13x 9 baking dish. Place tortillas in pan.Cover with remaining sauce. Bake at 350 for 15-20 minutes . Serve on a bed of shredded lettace top with remaining sour cream, cheese, and olives.